For me Sunday Dinner means one thing...Roast and Mashed Potatoes. We used to call it "Grandma's Special" because it is what she made almost every week my whole life. Now I love making this for my family and friends. Tonight I made my new favorite roast recipe, my mom's yummy potatoes, glazed carrots, and homemade chocolate sauce for our ice cream. Here are the recipes:
Yummy Roast in the Crock Pot
One chuck or rump roast (I usually use about a 2-3lb roast)
1 packet of Lipton Onion Soup mix
2 cans Cream of Mushroom Soup
2-3 tsp of Worcestershire sauce
1 can of water
Season roast with salt and pepper and brown in a little olive oil. While the roast is browning combine the soup, the can of water, and the Worcestershire sauce in the crock pot. Place browned roast in crock pot. Sprinkle with the onion soup mix. Cook on low for 8 hours.
**Notes**
I have often substituted one can of cream of celery for one of the cans of mushroom soup. yummy. I also always use the low-fat low-sodium soups. I think the gravy and the roast still tastes just as rich and yummy. I never measure the worst sauce, I just throw a few shakes in there and call it good. And more than once I have cheated and cooked the roast on high for less time. It doesn't taste as good but it will do in a pinch. This makes the most tender and moist roast you have probably ever tasted. Christian told me that he hated pot roast and wouldn't eat it...until I made him this and then he proceeded to eat an entire half of my 2lb roast in one sitting. So, there you have it. You can probably throw in potatoes and carrots if you want to, but I prefer to have mashed potatoes so I never do that. My favorite part of making a roast this way is the fool proof gravy...just strain and serve. Perfect.
Mom's Ultimate Mashed Potatoes
8-10 good size red potatoes
1 package of garlic and herb flavored cheese spread (like rondelle or boursin)
a few Tablespoons of butter
a few tablespoons of milk
salt and pepper to taste
*optional grated cheddar or other cheese*
Cut up red potatoes and cover with cool water until the water is about one inch over the potatoes. Boil until the potatoes are tender and smash easily. Drain. Over very very low heat add a few pats of butter (start with 2 and then you can add more if you need to) and add about 2 tablespoons of milk. Mash with a potato masher or whip using an egg beater. Then add a little more than half of the package of garlic herb cheese spread or more to taste. Mix in well. Sprinkle with about a half cup of grated cheese if you have any. I love adding about a half cup of cheddar or colby jack if I have some on hand. Finally taste and season with salt and pepper to taste. Mix well. Serve and enjoy!
**Notes**
My Mom makes these a lot and these are my go-to potatoes. I also love PW's potatoes, but they are just so full of fat that I can only make them once or twice a year. I love using red potatoes because you can eat the skins, but this recipe would work well for just about any type of potato. Yukon golds especially, just peel first. I also always use the LIGHT cheese spread and it still tastes very rich and creamy. Tonight I had no extra grated cheese, so I just added some extra cheese spread. Holy Cow. Yum. I think we both ate more than what is considered a normal portion size!
Glazed Carrots
(adapted from The Essential Mormon Cookbook)
1 bag of baby carrots
1 Tbsp Sugar
1 tsp cornstarch
1/4 cup orange juice
2 Tbsp Butter
Cook carrots in a small amount of water for about 10 minutes, until tender but still firm. Drain carrots. Return to warm pot and sprinkle with sugar and cornstarch, mix. Add orange juice and butter. Stir over low heat until the sauce has thickened. Salt to taste.
**Notes**
The TEMC says to add peas, but I hate peas so I omit that step. Blech. But if you love peas, add away. Just a note, be sure to let the sauce thicken up, it really blends well with the carrots. Also, be sure to add some salt at the end or it can taste kinda blah. Usually I dislike cooked carrots, but these were simply delish. We both had seconds.
Finally... what to make when you don't want to bake or dirty too many more dishes...
Easy Chocolate Syrup
(adapted from Taste of Home website)
Yummy Roast in the Crock Pot
One chuck or rump roast (I usually use about a 2-3lb roast)
1 packet of Lipton Onion Soup mix
2 cans Cream of Mushroom Soup
2-3 tsp of Worcestershire sauce
1 can of water
Season roast with salt and pepper and brown in a little olive oil. While the roast is browning combine the soup, the can of water, and the Worcestershire sauce in the crock pot. Place browned roast in crock pot. Sprinkle with the onion soup mix. Cook on low for 8 hours.
**Notes**
I have often substituted one can of cream of celery for one of the cans of mushroom soup. yummy. I also always use the low-fat low-sodium soups. I think the gravy and the roast still tastes just as rich and yummy. I never measure the worst sauce, I just throw a few shakes in there and call it good. And more than once I have cheated and cooked the roast on high for less time. It doesn't taste as good but it will do in a pinch. This makes the most tender and moist roast you have probably ever tasted. Christian told me that he hated pot roast and wouldn't eat it...until I made him this and then he proceeded to eat an entire half of my 2lb roast in one sitting. So, there you have it. You can probably throw in potatoes and carrots if you want to, but I prefer to have mashed potatoes so I never do that. My favorite part of making a roast this way is the fool proof gravy...just strain and serve. Perfect.
Mom's Ultimate Mashed Potatoes
8-10 good size red potatoes
1 package of garlic and herb flavored cheese spread (like rondelle or boursin)
a few Tablespoons of butter
a few tablespoons of milk
salt and pepper to taste
*optional grated cheddar or other cheese*
Cut up red potatoes and cover with cool water until the water is about one inch over the potatoes. Boil until the potatoes are tender and smash easily. Drain. Over very very low heat add a few pats of butter (start with 2 and then you can add more if you need to) and add about 2 tablespoons of milk. Mash with a potato masher or whip using an egg beater. Then add a little more than half of the package of garlic herb cheese spread or more to taste. Mix in well. Sprinkle with about a half cup of grated cheese if you have any. I love adding about a half cup of cheddar or colby jack if I have some on hand. Finally taste and season with salt and pepper to taste. Mix well. Serve and enjoy!
**Notes**
My Mom makes these a lot and these are my go-to potatoes. I also love PW's potatoes, but they are just so full of fat that I can only make them once or twice a year. I love using red potatoes because you can eat the skins, but this recipe would work well for just about any type of potato. Yukon golds especially, just peel first. I also always use the LIGHT cheese spread and it still tastes very rich and creamy. Tonight I had no extra grated cheese, so I just added some extra cheese spread. Holy Cow. Yum. I think we both ate more than what is considered a normal portion size!
Glazed Carrots
(adapted from The Essential Mormon Cookbook)
1 bag of baby carrots
1 Tbsp Sugar
1 tsp cornstarch
1/4 cup orange juice
2 Tbsp Butter
Cook carrots in a small amount of water for about 10 minutes, until tender but still firm. Drain carrots. Return to warm pot and sprinkle with sugar and cornstarch, mix. Add orange juice and butter. Stir over low heat until the sauce has thickened. Salt to taste.
**Notes**
The TEMC says to add peas, but I hate peas so I omit that step. Blech. But if you love peas, add away. Just a note, be sure to let the sauce thicken up, it really blends well with the carrots. Also, be sure to add some salt at the end or it can taste kinda blah. Usually I dislike cooked carrots, but these were simply delish. We both had seconds.
Finally... what to make when you don't want to bake or dirty too many more dishes...
Easy Chocolate Syrup
(adapted from Taste of Home website)
1/2 cup sugar
1 tablespoon baking cocoa
2-1/2 teaspoons cornstarch
1/2 cup water
2 Tablespoons butter
1/2 teaspoon vanilla extract
1 quart vanilla ice cream
Directions
In a 1-qt. microwave-safe dish, combine the sugar, cocoa, cornstarch and water until smooth. Cover and microwave on high for 3 minutes or until the mixture boils, stirring twice. Stir in butter and vanilla until blended. Serve warm over ice cream. Yield: 6 servings.
In a 1-qt. microwave-safe dish, combine the sugar, cocoa, cornstarch and water until smooth. Cover and microwave on high for 3 minutes or until the mixture boils, stirring twice. Stir in butter and vanilla until blended. Serve warm over ice cream. Yield: 6 servings.
**NOTES**
This is really really good. So plan on maybe 4 servings unless you double the recipe. The original recipe says to add two tsp of butter, but that was not nearly enough. The butter really adds some richness and depth to the sauce. Seriously so so so good. Your lips will thank me, but your hips probably won't.
So, that is what I cooked today. It was really easy, even if there is quite a mess to clean up since I failed miserably at the whole "clean as you cook" thing. I am procrastinating dishes as we speak by writing on this blog! It was so nice after taking care of a screaming and sick baby all day long to enjoy some good old fashioned comfort food. Usually we have friends over for Sunday dinner, but with sick babykins we decided not to today. I am kinda glad, because I can't wait for leftovers tomorrow!!
This is cool, Mandy!
ReplyDeleteThanks for sharing recipes.
I make the same pot roast, and I use the same recipe for stew, using stewing beef and carrots and potatoes.
Now I have somewhere to go for recipe inspiration!
Oh man, I can't wait to try this! Hurray for Sundays and Crockpots. Where is Lipton Onion Soup mix found?
ReplyDelete